Laboratory of Food Physic Chemistry and Biotechnology

Brazzaville, Republic of the Congo

Laboratory of Food Physic Chemistry and Biotechnology

Brazzaville, Republic of the Congo
SEARCH FILTERS
Time filter
Source Type

Bouanga-Kalou G.,Marien Ngouabi University | Dhellot J.R.,Laboratory of Food Physic Chemistry and Biotechnology | Matos L.,Laboratory of Food Physic Chemistry and Biotechnology | Kimbonguila A.,Laboratory of Food Physic Chemistry and Biotechnology | And 6 more authors.
Research Journal of Applied Sciences, Engineering and Technology | Year: 2014

The aim of the study was to investigate the physicochemical properties and the kinetics of degradation of Moringa oleifera seed oil during heating. The seed is a good source of oil (40%). The physical properties of the oil extracts showed the state to be liquid at room temperature and indicated that the oil had refractive index, 1.4680; the peroxide value, 1.67 (meq O2/kg oil); free fatty acid, 2.10%; iodine value, 66.2%; saponification value, 167; unsaponifiable matter content, 0.87% and viscosity, 47.24 (mPa.s at 25°C). Gas liquid chromatography technique has been developed for identification and quantitative determination of total unsaturated and saturated fatty acids shows that the crude oil had 79.57 and 20.42% respectively. Differential Scanning Calorimetry (DSC) indicates the presence of three components in oil extracted. The first peak at low melting point appears at -31.10°C (ΔHf = -5.36 J/g), the second peak appears to -7.03°C (ΔHf = +49.56 J/g) and the last peak appears to +6.30°C (ΔHf = +0.55 J/g). The degradation kinetic of the oil was also investigated. The thermal oxidation of the double bonds of the oil showed a first-order thermal oxidation kinetic and the Arrhenius plot yielded a straight line with a slope equivalent to activation energy of 1.593 KJ/mol. There is the possibility of considering the seed as feed supplement and its oil for industrial application. © Maxwell Scientific Organization, 2014.

Loading Laboratory of Food Physic Chemistry and Biotechnology collaborators
Loading Laboratory of Food Physic Chemistry and Biotechnology collaborators